Cookie Crumbs: Process Passover cookies such as egg kichel, mandel bread or macaroons on the Steel Blade of your food processor. Use quick on/off pulses to start, then process until fine. Use in cookie crumb crusts and streusel toppings.

Almost Bread Crumbs: To make 1 cup of crumbs, process 3 cups mandlen (1 3/4 oz. pkg. soup nuts) on the Steel Blade until fine, 15 to 20 seconds. Use in stuffing mixtures, to bread chicken or fish, or as a topping for casseroles.

Instead of bread crumbs to bind burgers and meat loaves, substitute matzo meal or finely grated potato. Process 1 medium potato on the Steel Blade until fine, about 10 seconds. This amount is enough to bind 2 lbs. of ground meat or poultry.

As a thickener for sauces and puddings, substitute 1 tbsp. potato starch for 1 tbsp. cornstarch or 2 tbsp. flour.

PASSOVER COOKING TIPS

Leftovers? Try these quick budget-stretchers:

* Chop cooked chicken, turkey or brisket on the Steel Blade and use as a filling for Passover Blintzes. Add sautéed veggies such as onions, mushrooms and garlic to the poultry or meat mixture; season with salt, pepper and basil.

* Chopped chicken or turkey can be combined with mayonnaise, minced green onions, celery, salt and pepper to make a delicious chicken salad. Serve on a bed of salad greens, matzos or on Passover bread alternatives.

* Slice leftover cooked chicken and stir-fry with assorted veggies (onions, mushrooms, celery, red &/or green peppers and minced garlic) to make a delicious dinner. Season with salt and pepper. Add a spoonful or two of Gold’s duck sauce and a dash of ketchup or tomato sauce; mix well.

MORE QUICK PASSOVER RECIPE IDEAS:

Fish Delish!
Place each portion of fish on a separate piece of parchment paper, then top with finely chopped onions, celery, mushrooms and zucchini. Sprinkle with salt and pepper. Fold parchment in half, crimping the edges to seal well. Microwave on High power, allowing 4 minutes per lb. (Alternately, place parchment packets on a baking sheet and bake in a preheated 400°F oven for 10 to 12 minutes, until paper is puffed and slightly tinged with brown around the edges).

Chocolate-Dipped Apricots:
Dip one end of dried apricots in melted semi-sweet chocolate or chocolate chips. Then dip lightly in finely chopped walnuts or almonds. Place on a parchment-lined baking sheet and chill until set.

Chocolate-Dipped Marshmallows:
Dip one end of Passover marshmallows in melted semi-sweet chocolate or chocolate chips. Then dip in finely chopped Passover cereal. Place on a parchment-lined baking sheet and chill until set. You can also dip the other end of each marshmallow in chocolate and crushed cereal, leaving a strip of marshmallow uncoated in the center. Easy and delicious!

This article originally appeared in the Orthodox Union’s weekly e-newsletter, Shabbat Shalom (www.ou.org/shabbat)

The quest for a recipe for Mohnlach began several weeks ago with a phone call from my mother’s cousin Roy. “Norene, maybe you can help me? I keep thinking about the poppy seed candy my mother used to make for Purim when I was a little boy. I thought if anyone would have the recipe, you would. I remember that she cut it in diamond shapes and that it was very sweet. I loved it.”

Final stop of the Magical Matzoh Progressive Passover Dinner Tour is Toronto, Canada, in my busy kitchen. Here is a quick and easy recipe from my low-fat, healthy cookbook “MealLeaniYumm!” Not only is this recipe among my personal favourites, but I have received many compliments for from readers near and far.

Once the Seders have passed, here are some terrific recipes that my “pan-pals” from near and far have shared. They’re great for a family meal or if you are expecting guests.

If you’re looking for ways to use up that leftover Charoset or need ideas on what to serve for breakfast or as a snack during Pesach, look no further. Try these terrific muffins made with leftoverCharoset. The recipe originally came to me via my friend Bev Steinberg of Toronto. When I asked Bev what they tasted like, she said, “I’ve never made them, but here’s my friend Ruth’s phone number. I got the recipe from her and she’s quite a balabusta! Just ask her and she’ll help you.”